Composition of matter and method of retarding the decomposition of food



Patented Dec. 16, 1952 COMPOSITION OF MATTER AND METHOD OF RETARDING THEDECOMPOSITION OF FOOD Lawrence Frandsen, Seattle, Wash, assignor toWashington Laboratories, Inc., Seattle, Wash, a corporation ofWashington N 0 Drawing. Application September 27, 1951, Serial No.248,648

56 Claims.

and also certain vegetables, as lettuce, cauli flower, celery, kale,carrots, etc., in their raw state, cooked crab, apple juice, orange andgrapefruit juices. Also my invention relates to the retarding ofbacteria and spore-producing mold on the skins of oranges, lemons,grapefruit, tangerines and guava fruit. In its broad aspect, myinvention relates to the discovery of the property of maleic acid toincrease the potency of sodium benzoate and/or boric acid in retardingthe decomposition by bacteria and fungus of foods.

The above examples are cited by way of illustrations and not aslimitations.

This application is a continuation in part of application filed by meOctober 29, 1945, Serial Number 625,457, now abandoned, for Compositionof Matter and Method of Preserving Food in Raw State, and applicationfiled by me March 13, 1947, Serial Number 734,561, now abandoned, forComposition of Matter and Method of Retarding the Decomposition of Food.The relationship of the application is: The claims of said application,Serial No. 625,- 457, are directed, on the one hand, to retarding thedecomposition of food in the raw state, while, on the other hand, theclaims of this application are directed to retarding the decompositionof food, 1. e., raw or cooked.

The preserving of foods presents many problems. In applying chemicals,care must be taken that the chemicals are such as are not toxic in theconcentrations necessary to be employed to obtain effective actionagainst the food destroying' agencies. Also the chemical must be of acharacter as not to affect the taste and at the same time must besufficiently potent to negate the action of the agencies operatingagainst the preservation of the food. When freezing or refrigeratingtemperatures are employed in preserving, then the maintenance of suchtemperatures is vital as such food readily spoils or is oftenobjectionably affected by even a short thawing or failure of temperaturecontrol. this point is where an effective preservative compound oragency is of very great importance. My antiseptic composition functionsto preserve the food until the same either is refrigerated or used in areasonable time.

The purpose of my invention is to provide a new composition of matterformed from water soluble chemicals, maleic acid, sodium benzoat andboric a d, or mal i ci and dium benzoate, or maleic acid and boric acid,

All

which composition or sub-combination compositions function as anantiseptic in retarding the bacterial and fungus decomposition of foods,as herein set forth, and which composition, or its sub-combinations, isharmless to humans in the concentrations employed. These compositionsmay be applied to food as above illustrated in the raw state as asolution, or it may be applied as a solution and then frozen in situ onthe food, whereby later it may operate to tide over a period of failureof temperature maintenance; or the solutions may be frozen as ice andthe ice applied to the food and be available for action as the icemelts. Alsomy invention may be applied to cooked crab, as a solution orin the form of ice, as set forth above. Thus the composition-of myinvention is characterized by its adaptability in that it may be appliedin modes of application differing greatly in character. When applied asice, it is preferable, in the case of many foods, to have the ice incrushed state.

My invention will be described for purposes of illustration,definiteness and clearness, as applied to lettuce, fish, and cookedcrab.

In the shipping of lettuce, a layer of paper is placed in the bottom ofthe crate and then a scoop of crushed ice is put in the bottom; then alayer of lettuce with the butts (the part where the roots are cut off)upwardly disposed; then a scoop of crushed ice is put over thislayer oflettuce; then another layer of lettuce is put in, and then another scoopof crushed ice is placed over these, and then a third layer is put inand then a scoop of crushed ice is. put over these butts, and then paperis placed covering the top, and then the lid of the crate is applied.

After the crate is packed in the refrigerating car, crushed ice is alsoapplied over the top of the crate. The ordinary temperature in arefrigeration car is 33 F. If the temperature of the car was made colderthere would be danger of freezing the product itself. Immediately uponshipping, the ice begins to melt about the product and at the end of thefive-day period, slime begins to form on the lettuce; accordingly, ifthe shipment is going to involve a longer period, then often a re-icingis performed. It is the primary object and purpose of my invention toprolong this period and prevent slime forming. When slime forms,decomposition is taking place and that portion of the product soaffected must be thrown away, and by so much, the total weight of theshipment is lost.

As another illustration, the preserving of fish caught at sea and takenaboard the fishing boat will next be considered. The particular speciesof fish to be considered will be the halibut, which are difficult topreserve as Grade 1. Halibut are generally caught on hook and line, andafter a catch has been made, which might be thirty thousand pounds, andthe viscera removed, then the same is iced with crushed ice. Crushed iceis placed in the poke (that is, in the belly of the fish from which theviscera has been removed) and then over the fish. Thereupon the shipproceeds, weather permitting, to make the next days catch, and these aretreated the same as the first days catch. When the hold of the ship isfilled with fish, the ship proceeds to port of sale. After a catch hasbeen made on the fishing ground and before the hold is filled, it may beheld by a storm; and thus it may be delayed in returning to the portwhere it will unload to sell the fish for a considerable period of time,such as two or three weeks. Halibut is a species of fish which ispeculiarly subject to turning yellow on the outside and inside of thepoke. When this happens, the fish can no longer be graded as No. 1 andmust take a lower grade and a correspondingly lower price. A primaryobject of my invention is to prevent the development of such yellowspots on the fish and the corresponding loss due to the degradingresultin therefrom.

Foods are being retailed in the frozen form more and more. The packermay use the utmost care in the selecting of fine grades of food forpackaging and then freeze it under the utmost sanitary conditions andthen, in spite of all this, the refrigeration may fail for one, reasonor another and the frozen package inadvertently partly thaw while thepackage is going through the various steps in reaching the consumer.After food has once been frozen and refrigeration is removed, it iswell-known that it is peculiarly subject to deterioration or spoiling.It isa fundamental purpose of my invention to provide an antisepticpreparation which will permit such food to be kept from spoiling due totemporary inadvertent thawing. Also, it is a primary purpose of myinvention to preserve food which is not subjected to freezingtemperatures. Also, it is such purpose of my invention to preservefruits against the action of molds, and fungus growth.

After extended experimentation, I have discovered a composition ofchemicals which is peculiarly effective as an antiseptic for foods andwhich is soluble in water and operates to prevent or retard bacterialand fungus decomposition of foods. As solutions of said chemicals havingsaid characteristics, I have discovered that maleic acid has theproperty of increasing the potency of sodium benzoate when formed in asolution;

also that it has the property of increasing the potency of boric acidwhen in solution. These solutions, when in proper proportions ashereinafter set forth, operate to extend the preservation of the food towhich they are applied. The conditions for optimum results or lessresults are set forth herein. For optimum results the composition ofchemicals for achieving the purposes herein set forth which I havediscovered, comprises employing all three of said chemicals in thepreferred range as follows: maleic acid 6 to 9 parts, boric acid 1 to 4parts, and sodium benzoate 4 to 8 parts, in 32,000 parts of water orjuices of fruits or vegetables. The preferred formula is 7.5 partsmaleic acid, 6 parts sodium benzoate, 2.5 parts boric acid, and 32,000parts of water or juices of fruits or vegetables. The widest range is asfollows: maleic acid 3.5 to 9 parts, boric acid 1 to 4 parts and sodiumbenzoate 4 to 8 parts, in

32,000 parts of water or juices of fruits or vegetables.

These chemicals when combined in accordance with my invention have theireffective preserving power increased greatly over that when usedseparately. I have discovered that the maleic acid, which has weakantiseptic properties, has an apparent synergistic effect upon theothersthat is, the antiseptic properties of the boric acid and thesodium benzoate are so reacted upon in the solution that theirpreserving power is increased so greatly that they have a most importantcommercial value as food conservation agents when combined in accordancewith my invention. However, as a matter of fact, whether it is synergismor whether it is the reaction of the agents as between themselves is notdefinitely known. The scientific explanation of the new propertiesdiscovered and taught by applicant may be the result of synergism or itmay be the reactive ef fects of the chemicals in forming new compounds.However, it is positively known that the combination gives theadvantageous and greatly improved effects set forth in the Tables of theexperiments. The various members of my com position are all soluble inwater; therefore, they can be added to water to make a solution, and thesolution as a whole frozen into ice; and the ice is ordinarily appliedin crushed form to the food. Thus the composition of my invention isadapted to be applied to the food in the raw condition in the standardmanner of such application for most of the products to be treatedthereby. It will be understood that my composition when put in a frozenform is onl effective as the ice melts, or the chemicals may be addeddirectly to the said juices forming the liquid component of thecombination, or the solution may be added to the products treated as inthe case of crabs, or the products may be dipped as in the case ofvegetables or fruits, or the combinations of the dipping and thesolution in crushed ice form may be employed. One of the features of theinvention noticeable particularly when added to juices is that itpreserves the natural flavor of such juices; in fact, the flavor of theproducts in all cases is substantially unaltered by the use of myinvention.

The following will readily disclose the effectiveness of my discovery orinvention when employing maleic acid in combination with the otherchemicals as herein set forth in reserving food in the raw state. First,the record of preserving lettuce in crates will be set forth:

Six crates of lettuce were packed; three of these crates were packedwith ordinary ice as set forth hereinabove, and three crates were packedafter the manner set forth hereinabove but with ice prepared with mychemical solution. The six crates were placed in a room of the sametemperature as that provided for refrigerating car shipment, namely 33F., that is, they were placed in a cold storage room having suchtemperature. Let it be noted that the temperature must be such as not tofreeze the food product. After twelve days, one crate of each wasopened; that is, one packed with the ordinary ice and one packed withthe ice having the composition of chemicals of my invention, hereinafterreferred to as antiseptic ice. In the crate packed with the ordinary icethe lettuce had become slimy and limp and decomposition had commenced inevery head without exception; only a small selected part of each headwas at all usable for human consumption.

In outstanding contrast, the crate packed with the antiseptic ice wasfree from slime, and every head Without exception was crisp. The headswere cut in half so that the center was revealed, and in every instancethey were crisp and fresh as when originally packed. There was no signof decomposition in any of the heads.

On the 22nd day after packing, another crate of each was openedthat is,a crate packed with the ordinary ice and a crate packed with theantiseptic ice; the crate packed with the ordinary ice was wholly unfitfor human consumption. The heads were so slimy that there only remaineda very small part in the center that might be used for humanconsumption. In short, the heads had reached that degree ofdecomposition that in ordinary practice they are thrown away. On theother hand, the crate packed with the antiseptic ice of my invention andopened on the twenty-second day was found to be in the same condition asthe antiseptic ice-packed crate opened on the twelfth day. There were nosigns of decomposition and no loss of weight was involved in doing anytrimming because as stated there were no signs of any decomposition. Thelettuce was as crisp as when packed.

On the thirtieth day after the packing of said lettuce, the ice had allmelted and a crate of each was again opened. The crate packed with theordinary ice was so badly decomposed that there was now nothing leftthat could be recovered. In the case with the crate packed with theantiseptic ice of my invention, some of the outer leaves of the headsneeded trimming, but this Y was in no greater degree than is ordinarilydone when opened after five days after packing with ordinary ice. Inother words, the crate packed and opened on the thirtieth day,containing the antiseptic ice, was found to be in entirely satisfactoryand in fine, kept and preserved condition. Each and every head wasedible and in fact, was eaten. The crate was distributed to a number ofpersons, and the same taken home, eaten, and enjoyed as delicious byall. Let it be noted that in packing cars of lettuce, the ice is alsospread over the top of the crate as hereinabove set forth after thecrates are placed side by side; but in the test above set forth, no icewas covered over the crate. In other words, the experiment was conductedas a test under the most severe conditions. To experts in the shippingof l ttuce, the results were so surprising that they could not believethat the thirtyday lettuce had been preserved for such period.

In the shipment of lettuce alone there is a tremendous loss of theproduct. Car after car is condemned and is not allowed to go upon themarket; therefore, my invention will operate to preserve a greatquantity of an essential food product and avoid the loss of thousands ofdollars annually of this product. Another experiment was made inconnection with fish. The record of such experiment will next be setforth.

A halibut fish ship was supplied with five tons of antiseptic ice of myinvention. The ship proceeded to the fishing ground at sea and made itsfirst catch of about twelve thousand pounds of halibut. After removingthe viscera, this catch was iced down with the five tons of antisepticice as hereinabove mentioned. A storm occurred so that it was six dayslater before the next catch was made. The ship proceeded to fill itshold and ice down the balance of enviscerated fish with ordinary ice.The fish were sold-that is, both lots; the first catch and the secondcatchon the eighteenth day. The oldest of the fish packed in ordinaryice were graded No. 2. These had been out of the water about twelve daysand were found to have yellow spots both on the inside of the poke andon the outside of the fish. While these were sold as No. 2 grade, on theother hand, in decided contrast, those packed with the antiseptic icewhich had been taken from the water eighteen days previously were allfree from any yellow spots whatsoever both on the inside of the pokeand. on the outside of the fish and were sold as. Grade No. l fish. Thetotal catch was about 30,000 pounds.

Thus, it is manifest that my invention is useful in preserving one ofour great natural resources and will enable the fisherman to obtain theprices for Grade 1 and will also preserve the fish against loss due todecomposition, even when delayed by storms in returning to port. In thisone field alone, the conservation advantages of my invention are of theutmost importance and were such that experts in that field did notbelieve it was possible to secure such outstanding results.

The solution employed in preparing the ice for both of the aboveexperiments, that is, the experiment with the lettuce and the experimentfor the fish, comprised my preferred formula, which is as follows:maleic acid 7.5 parts; boric acid, 2.5 parts and sodium benzoate, 6.0parts, in 32,000 parts of water. That .05 of 1% of chemicals could havesuch effectiveness is indeed most remarkable.

In providing a composition which is to serve as a preservative of foodto be marketed, there is the limitation that it must not be required insuch large amounts in providing a useful preserving effect that itsubstantially affects the taste of the foods to be preserved. Moreover,such composition must be economical so that it is practical to be usedin preserving food. Thus, it is possible for foods which are produced inone part of the country to be safely and economically shipped to distantparts of the country, even entirely across the country, and by sea todistant ports. Thus, the food treated by my invention may be shipped toports where it is not now possible to ship it and it becomes availableat such points without the loss and without the great danger of itsbeing spoiled, due to unavoidable delays.

The antiseptic properties of boric acid are of such weakness that whenit was attempted to preserve the lettuce, for example as set, forthabove, or the fish, for example, as set forth above, it was a failurewhen used in concentrations which would not affect the taste or bepresent in too great amounts. Similarly, the antiseptic properties ofsodium benzoate were likewise of such weakness that it'was unable topreserve the said products, lettuce and fish, of said experiments fornecessary periods of time. And the same is true of the maleic acid whenapplied alone in said experiments. However, when the three chemicalswere applied in combination as set forth herein in connection with saidexperiments, they had the unexpected and the outstanding beneficialresults set forth.

The combination of maleic acid and boric acid also gave unexpectedresults in increased antibacterial potency, as did also the combinationof maleic acid and sodium benzoate.

In-order to show in more detail what proportions are necessary to secureimprovement in the preserving properties of the chemicals constitutingmy discovery and invention, namely, maleic acid, sodium benzoate, andboric acid, and just when the maleic acid operates to boost thepreserving efiects of sodium benzoate when used together in my inventionand when it, maleic acid, begins to boost the preserving effect of boricacid when used together in my invention, and when it, maleic acid,begins to boost the preserving effect of sodium benzoate and boric acidin combination, detailed tests and experiments are set forth in thetables given below.

These tables of tests and experiments are also set forth for the purposeof making clear the advantages of my invention even when optimum resultsare not required or desired, that is, when a shorter preserving periodis sufficient.

In all the tests the controls comprised ordinary ice made from tap waterand the packing was done in the manner ordinarily and customarilyfollowed in shipping and preserving the product to which the tablerelates. The water employed in preparing the solutions constituting myinvention and discovery was tap water, that is, the same source wasemployed as used in connection with the controls. The tests set forth inthe tables, it will be understood, are only part of the forth. Theresults are illustrative of those obtained on the other products. Infact my invention has proven successful on all food tested. What periodof preserving is suflicient, may be altered by different modes oftransportation, so that a change in proportions which will provideanother day or more of time in which the food may be held over untreatedfood may be a practical improvement. The tables also show theproportions for optimum results. Relative the proportions of theformulae: Of course, if one-half (16,000 parts) of water was used, withthe same number of parts of the chemicals given for 32,000 parts, thiswould be the same as doubling the amount of the chemicals. Whereverherein parts are mentioned, it is to be understood that the same refersto parts by weight.

Table I sets forth tests made on lettuce using maleic acid alone. Thiswas done to give an illustration of the effectiveness of maleic acidwhen used in difierent percentages in preserving the lettuce. It will benoted that there was no change until 18 grams of maleic acid wereemployed', when a substantial change was eifected, and it was not untilsome twenty grams were used that a more nearly practicable result wasprovided. What constitutes a practical result would of course dependupon just how long it is desired to preserve the product.

Table I.Lettuce--maleic acid Grams of chemical used per 400 lbs. End ofEnd 01 End of End of End of of tap water frozen into ice 6 days 9 days12 days 18 days 30 days Controls, ordinary ice made from tap 15% 40% 80%Decom- Decomwater same as used with chemicals slime slime slime posedposed Total Sodi- Maleic um Boric $22235 Exp. acid, benacid, gtive ingrams zoate, grams 4001 grams Percent 16 15%... 40%... 80 Decomposed.Decomposed. 17 15%--- 40%--- (1 D0. 18 14%--- 36%-.- Do. 19 10%...28%--- Do. 20 6%.--- 20%... Do. Good 15%-.. D0. -..do... 10%..- Do.--.do.-- 6%-.-. Do. ...d0.-. 4%.... D0, 90 ,..do.-. Good 36 ..d0 D0. 120do --.do.-. 34--- 80% slime... D0. 180 --.do... -..do.-. 25.-... 60%slime... Do.

many tests that were made and primarily only the tests leading up to, orrelated to, the critical point where changes begin to appear, are setTable II also sets forth tests made on lettuce using sodium benzoatealone. This was done to give an illustration of the eifectiveness ofsodium Table II.Lettuce--sodium benzoate v Grams of chemical used per400 lbs. End of End of End of End of End of of tap water frozen into ice6 days 9 days 12 days 18 days 30 days Controls, ordinary ice made fromtap 15% 40% 80% Decom- Decomwater same as used with chemicals slimeslime slime posed posed Total Sodi- Maleic urn Borio gg$ 15x p. acid,bcnacid, g in grams zoate, grams 4001- grams ice Percent Percent 7015%... 40 Decomposed. Decomposed 80 80 15%--. 40 80 d0 Do. 88 40 Do. 9035 Do. 32 D0. 22 D0. 15 D0. 1 182 15 Do.

1 Beyond tolerance.

benzoate when used in different percentages in preserving the lettuce.

It will be noted that an improvement in the sixth day keeping power didnot develop until there was about 88 grams of the benzoate employed, andfor real effectiveness it required as much as 180 grams to provide aprolonged. preserving period for the lettuce. When 182 grams were used,it appears that there was no change.

Tabl III sets forth tests made On lettuce using boric acid alone.

From the table it appears that it required about 90 grams of boric acidto. provide a change of 3% on the sixth day keeping power and that itwas to and after twelve days to 50%, and that it did not keep at all foreighteen days, at which time it was decomposed and had to be discarded.

Table IV sets forth tests made on lettuce using in some of the testsmaleicacid and sodium benzoate, in some of the tests maleic acid andboric acid, and in some of the tests all three chemicals.

The tests show that when 20 grams of maleic acid and 34 grams of sodiumbenzoate were employed, the results were good at the end of six days(that is, no slime), and at the end of nine days the slime had droppedfrom the controlof 40% to 12% slime. Hence, this indicates that apositive boosting of the sodium benzoate takes Table IV.LettucemaZeicacids01dium benzoate or boric acid, combined, or all three Grams ofchemical used per 400 lbs. End of End of End of End of End of oftapwater frozen into ice 6 days 9 days 12 days 18 days days Controls,ordinary ice made from tap 15% 40% 80% Decom- Decom watcr'same as usedwith chemicals 5111116. slime slime posed posed Total. Sodi- Maleic umBoric i231 Exp. acid, benacid, gtive in grams zoate, grams 400 lbs gramsice 34 54 Good 12%-.. 35%", 80% slime Decomposod'. 14 34 41% 15%Deoomposed. Do.

s 111218. 34 14 68 Good 12%". 32%.-- 40% slime Do. 44 24 88 do 12% o Do.34 59 .d0 10%. 32%..- do Do. 14 39 do. 12% 35%.-. slime Do. 34 14 73 do8%.-.. 25%... 40% slime." Do. 41 24 90, do 8%-- 25% do Do. 34 64 .do6%,". 17%... 35% slimo Do. 14 44 do... 8% 20% 40% slime.-- Do.

34 14 78 Excel Good 15% 30% slime 80% slime.

en 30 30 90 do Do. 34' 69 A 60% slime. 14 49 35% slime 70% slime. 35 2090 30% slime 60% slime. 34 14 83 do Do. 34 74' 20% s1ime slime. 14 5427% slime..- slime. 34 16 90 15% slime." 20% slime.

34 88 do Do. 34 76 do. 18% slime. 14 56 17% slime..- 20% slime. 14 34 9012% slime 15% slime. 48 90 Good 10% slime.

48 90 5% slime 18% slime.

34 14 90 Excellent s 3% slimeI 34 14, 2 9o. 9 Do 34 14 92 f D01 34 14 92Do 34 v 14 96 Do. 34 14 96 Do. 34 i 14 100 Do". 34 14 100 D'oj.

not until 180 grams were employed that the slime was reduced after sixdays to 5%, after nine days place when 20 grams of maleic acid areemployed and 34 grams of sodium benzoate. From Table II Table III.-Lettuce--boric acid Grams of chemical used per 400 lbs. End of End ofEnd of End of End of of tap water frozen into ice 6 days. 9 days 1-2days 18 days 30 days Controls, ordinary ice made from tap 1 5% 40% 80%D'ecom- Decomwater same as used with chemicals sl1me slime slime posedposed Sodi- Maleic um Boric 5223 Exp. acid, benacid, aflve in gramszoate, grams 400 lbs grams ice Percent Percent Percent 60 15 40Decomposed. 8U 80 15 4 0 80 D0. 90 12 40 80 Do. 100 ll 35 70 Do. 150 930 60 Do. 18.0 5', 20 50 do Do.

11 it'will be seen that when as much as 80 grams of sodium benzoatealone was employed, there was no advantage over the controls, that isover ordinary ice packing.

Likewise, it will be seen that when 20 grams of maleic acid was employedwith 14 grams of boric acid, there was an improvement over the controlsin that at the end of six days there was only 4% slime instead of thecontrol 15%, and at the end of nine days there was a drop from thecontrol 40% slime to slime, etc. Thus, it is shown that when grams ofmaleic acid areemployed with 14 grams of boric acid, there is a boostingof the potency of the boric acid. Referring to Table 3, it will be seenthat no efleot 15 of the boric acid over the control at the end of sixdays was developed until 90 grams of boric acid was employed. Also itwill be seen that the maleic acid employed in the proportion of 20 gramshad a boosting eifect to the combina- 20 tion when sodium benzoate wasemployed in the amount of 34 grams and 14 grams of boric acid. Thus whenthe optimum results are not required these formulae may be employed.

Table V sets forth tests made on fish, namely silver salmon, freshlycaught, using in some of the tests maleic acid alone, in some of thetests sodium benzoate alone and in some of the tests boric acid alone.

In treating cauliflower, the cauliflower is dipped in the solution of myinvention, preferably in my solution of maleic acid, 6-9 parts, sodiumbenzoate 4-8 parts, and boric acid 1-4 parts; or my preferred formula ofmaleic acid 7.5 parts, sodium benzoate 6 parts, and boric acid 2.5 partsin 32,000 parts of water, for a period of time sufiicient to penetrateall through said product. This may extend ten to twenty minutes. Thesemay or may not be wrapped in paper or cellophane and then shipped to themarket. These kept for three weeks in excellent marketable condition,whereas when packed according to normal procedure the product kept notto exceed six days without turning yellow. It will be remembered thatsuch yellow portion is normally required to be trimmed off and therebythere is a loss by so much of the product. However, the very seriousobjection is due to the fact that there is a loss in sale value. Thearticle by such yellowing immediately shows that it is not fresh.

' In treating celery with my invention, it is subjected to a solution ofone of my said formulae by dipping or by spraying. The celery is thenput in crates and then held in cold storage. When shipped it is held inrefrigerated cars as in normal shipping conditions of the present time.

Table V.SaZmon (silver) Grams of chemical used per 400 lbs. of tap Endof End of End of End of End of water frozen into ice 6 days 9 days 12days 16 days 21 days F 2 g 2;g g %;g water Good 60% preserved 40%preserved Putrid Putrid Total Maleic ium Boric i223; Exp. acid, benacid,g in grams zoate, grams 400 lbs grams ice %preserved--. 40% preserved-.-Putrid Putrid. preserved.-. .---.do .-do Do. preserved... 45%preserved... -....do Do. preserved... 48% preserved... .--..d0 Do.preserved... 55% preserved... Strong odor- Do. --.-.do --..do do Do. 60%preserved... 40% preserved... Putrid Do. .....do o ..do Do. 65%preserved... 45% preserved... -----d0 Do. 68% preserved.-. ---..do ..doDo. 60% preserved.-. -40% preserved... ..--.do D0. (in rln (in Do 65%preserved... .....do ..do Do.

It will be seen that it required 18 grams of 60 maleic acid when usedalone to show any advantage at the end of nine days. No advantage wasshown at the end of twelve days. Likewise, in the tests it will appearthat when 19 and 20 grams of maleic acid were employed, the resultsshowed an improvement of 5% in the preserving of the fish at the end of12' days.

With sodium benzoate, the tests show that it required grams beforeimprovement was made at the end of nine days, and likewise at the end oftwelve days.

With boric acid it required 200 grams before improvement resulted at theend of nine days, and there was no improvement at the end of twelve daysover the control.

Kale may likewise be dipped or sprayed with one of the said formulae ofmy invention.

Carrots may be dipped or sprayed with a solution of one of my saidformulae and then are held in cold storage. When shipped for shortdistances, they may be iced with ice from a solution of one of myformulae without being placed in refrigerator cars. If long distancesare involved, then they would be placed in refrigerator cars, with orwithout ice, preferably with ice formed from the solution of one of myformulae.

Table VI sets forth tests made on fish (silver salmon) when maleic acid,sodium benzoate and boric acid were all three employed in combinationand in different percentages.

Table VI.-Fish (s'z'l'o'er sdlihoa') Preservatiouin per- Ounces centagesoichomicals used Ordinary tap water ice for 2,000 Con- Con- 0011- lbs.tap "dition dition dition water of fish of fish of fish made inendoiendof d O to ice 7(la-ys' 14 days 21 days Controls, ordinary i'ce madefrom Putrid tap water same as used with '80 l 50 .-dischemicals. cardedCombined preservative ices,

grams chemical used in 400-lb. blocks of ice.

32.68 malei'cacid.. 5. 75 S I v 36.85 sodim benzoatch",v 6. 50 E 1,-21.37 boric acid 3. 75 85 '70 50 36. 6. Exp. 2.. 3. 5 '95 p 90 80 16.035.50 maleicacid 6.5 35.50 sodiumbcnzoate" 6.0 Exp. 19.90 borlcacid 3.597 92 85 90. 90 16.0 40.00 maleicacid 7.0 34.00 sodium benzoate- 0.0Exp.4.. 16.90 boric acid 3. 0 98 95 90 90.90 16.0 42.80 maleic acid. 7.5 34.00 sodiumlben 6.0 Exp. 5-- 34.10 boricacid.. I 2. 5 99 97 95 90.9016.0 45.36 maleic acid. 8.0 34.20 sodium beuzoate... 6.0 Exp. 6.. 14.17boric acid 2. 5 99 95 '93 93.73 16. 5 51.03 malcicacid 9.0 34.20 sodiumbenzoate... 6.0 Exp. 7.. 14.17 boric acid 2. 5 97 90 80 It will be notedthat it required 3268 grams of maleic acid, 36.85 grams of sodiumbenzoate, and 21.37 grams of boric acid to provide an increase at theend of seven days of 5% in the preserving power of the composition overthe control, and at the end of 14 days there was a 20% increase in thepreserving power. The fraction of grams is set forth to give a sum totalof 90.9 grams for use in a 400-pound block of ice. When this ismultiplied by five, it gives slightly over 16 ounces. The preferredformula has the proportions of 42.8 grams of maleic acid, 34.0 grams ofsodium benzoate, and 14.10 grams of boric acid. This showed a 99%preservation of the fish at the end of seven days, a 97% preservation atthe end of 14 days, and a 95% preservation at the end of 21 days. Thebloom of the fish was preserved and in every respect a superior productresulted.

The tests also show that increasing the amount of'the total chemicalspresent beyond that of the preferred formula did not give results asfavorable as those when the preferred formula was. used, but did providea practical composition.

'A'series of cookingtests was conducted on fresh ocean crabs, known asDeep Sea or Dungeness crabs, with the preservative of my invention, forthe purpose of ascertaining its preserving quality on crab.

These crabs were all alive when placed in the vats, and before droppingthem in the boiling water-the fisherman tore their backs off, as is theusual custom for better keeping, because then theentrails also areremoved,'thusleaving only bone and flesh. The crabs, for controlpurposes.

were cooked in boiling water (tap) in the ordi nary or customary mannerfor 15' minutes, and. some were cooked for 15 minutes in boiling waterto which had been added my preservative chemicals, the proportions being3.2 ounces per 50 "gallons (400 lbs.) of water, 'i. e. in the proportionof 16 ounces to 2,000 lbs. The 3.2 ounces of chemicals consisted ofmaleic acid 7.5 parts, sodium benzoate 6 parts, and boric acid 2.5 partsby weight. After cooking and cooling the meat was cracked from the bonesand placed in glass jars with caps screwed on, but not hermeticallysealed. Then the jars were placed in a refrigerator, i. e. held in coldstorage, and held at approximately 33 F., all in the customary manner.At each inspection two jars of each were opened, tha'tis 'the leg meatand body were each packed in separate jars, therefore two jars opened.Crab meat packed in this manner, leg and body meat separate, keepslonger than when packed whole, the limit being from eight to ten days.The results were:

Control.0pened on the 10th day hadstrong odor and pronounced inedible.Unfrozen crab meat is not expected to last beyond eight days maintainedat about 33 F. This is why the prodnot treated with my invention wasopened'on the tenth day, as it was not expected that the ordinarilypacked or control product would keep that long. Any advantage by reasonof the invention or discovery should appear then or thereafter.

Treated crab meat.0n the 10th day both body and leg meat in excellentcondition; fine flavor and taste. On the 17th day excellent, with goodflavor and taste. On the 24th day, still in excellent condition andedible. On the 31st day, still in good condition and edible. On the-38thday the body meat had a slight 01f odor and taste, while the leg meatwas still in good condition and edible.

My invention or discovery was also tried on pure and fresh apple juice.The preferred formula of my invention was employed in the proportions ofmaleic acid, 7.5 parts by weight boric acid, 2.5 parts; and sodiumbenzoate, 6.0 parts in 2000 pounds of juice. The chemicals of mycomposition were added in the powdered form directly to the juice.Theproduct was tested at the end of 3days, 7 days, 14 days, 21 days, 28:days and 36 days. The treated product, at the'en'd. of said periodsrespectively, showed no. mold and the production of no thick mattercalled mother. The control product clearly-showed ".moth er and mold asearly as the fourth day. So-far as the treated product was concerned,no'change in the sweetness could be detected. The experi ments and testswere all conducted at'room temperature, F., in the presence of experts.

Tests were also made on orange and grapefruit juice. These were nothermetically sealed. the caps being only screwed on the jars. They weretreated with the preferred formula by being added directly to the juice.The control showed mold at the end of the eighth day, while there was nomold on the treated product. This held true for the 'tre'atedproductonthe 16th-day and its flavor unchanged. The juice was un- .heated. Thetests were conducted atroom temperature, that is 65 F. in the presenceof experts.

My invention or discovery wasalso tried on the retardation of bacterialand spore producing mold on the skins ofora-nges, lemons, grapefruit,tangerines and guava fruit. After the saidfru'it "was subjected towashing in the customary-procedure, said fruits were treated with asolution of my preferred formula (maleic acid 7.5.parts by weight,sodium benzoate 6.0 parts, and boric acid 2.5 parts in 32,000 partsofwater) for a period of 3 to 5 minutes, by immersing while .travelingthroughthe vat, the temperature being from 100 F. to 115 F. A coldersolution would take longer. These were exposed to the air and dried, andthen wrapped in thin paper, all in the usual manner. There was nonoticeable residue on the skin of the treated fruit. Said experimentsproved successful.

As a specific example, oranges will be considered. On the control, thecrates packed in usual manner and untreated, showed from to mold in daysIn contrast, oranges of same grade, simultaneously packed and treatedwith my invention as set forth above, showed no mold at all at the endof 30 days. Likewise at days, the oranges treated with my inventionshowed no mold. At 90 days said treated oranges in an entire crate(about 80 Sunkist oranges) showed one orange with a mold spot of thesize of a quarter coin. At 120 days, said treated oranges in an entirecrate (about 80 Sunkist oranges) showed two oranges with a mold spot ofthe size of a quarter coin.

An interesting test was made on some untreat- \ed oranges on whichheavy, powdery blue mold .had formed on one-half of each orange. These.oranges were dipped into the solution of my invention of preferredformula as set forth above, ;for a period of 15 minutes, after which thesaid :fruit was placed on a shelf in the laboratory in :open air forobservation at room temperature.

The mold dried up and did not spread further. After two to three monthsthe whole orange dried up with no more mold appearing. Normally when themold starts, the entire orange willrot through.

One of the great advantages of my invention or discovery is that itpreserves foods .with their natural taste or flavor for a plurality oftimes longer than was heretofore thought possible. Foods treated with myinvention or. discovery need not be frozen and therefore may have theirnatural taste, whereas it is well known that serious objectionhasobtained to many types of frozen food in that the original flavor islost. Particularly is this true of fish. It is to be noted that productswhich are preserved by quick freezing have the disadvantage that theymust be used immediately when thawed out, so that it is a distinctadvantage when the food can be preserved without quick freezing, both asto its taste and as to when it may be used. The natural appearance ofthe products is preserved by my discovery and invention. In the case offish, it retains its bloom and freshness in appearance. In the case ofvegetables, their freshness is retained.

In applying the composition of my invention, the same may becontinuously sprayed as a solution so that after it is sprayed upon theupper part of the product it may drip down through the product, becollected and resprayed from above and thus be kept in circulationandthereby keep the product from decomposing by bacteria while in theraw state. This has particular application to the food on, counters andin cases in.

stores. The present preferred form of application is to have thesolution of my invention frozen into ice. then crushed, and then appliedto the food, and/or it may be put over the open lettuce containershaving the food therein, so that the melting ice may drip through thecontainer. Another method of applying the antiseptic composition of myinvention is asv follows: In cold storage houses where fish arepreserved, the fish are dipped in Water'and then removed, so that thefilm of water may be frozen in place on the fish, and this is repeateduntil a coating of ice of considerable thickness is provided on thefish. Then these fish are hung up and kept for as much as a year in coldstorage under freezing temperatures and not allowed to thaw out. Thedanger arises when they are removed and are passing through theretailing steps for consumption, it being wellknown that food oncefrozen is peculiarly subject to spoiling rapidly upon thawing. Thedipping water may be prepared with my invention, that is, having mycomposition of chemicals above set forth dissolved therein, and the filmof ice prepared just as above described and then dipped again andanother film applied until a coating of ice of the desired thickness isprovided for the fish. Then, when the fish is removed at the end ofwhatever period it is desired to remove them, the melting ice operatesto preserve the fish, and they will not be subject to as promptdecomposition or deterioration as at present.

In the case of frozen foods, the composition of my invention may beapplied as follows: The food can be clipped in the solution beforefreezing or the solution'can be sprayed upon the food, such as peas, andthen the package frozen; thus, if inadvertently the package shouldbecome unfrozen before use, the composition of my invention wouldoperate to preserve the food from spoiling until the same is refrozen.

The various methods of applying my invention set forth above will serveto illustrate the great variety of modes in applying the same, and itswide range of utility.

To facilitate an understanding of the derivation of the ratios of thechemicals in the claims expressed in parts, the following computationsfrom data in the tables are set forthsaid data is expressed there ingrams and pounds. They also illustrate the gradually increasing effectsof the chemicals as well as substantial or approximate minimum andpreferred proportions:

Equivalents 11b. 453.6 grams: 16 ozs. 400 lbs.=l81,440 grams= 6,400 ozs.2,000 lbs.=907,200 grams=32,000 ozs.

20 grams }g00d [181,440=3.5 :32,000 minimum 30 grams Il8l,440=5.3:32,000 minimum 35 grams 40 grams }excen eat {l81,440=6.l7 :32,000preferred 181 ,440=7.05:32,000 preferred 20 grams were taken as theminimum because the experiment showed with that amount a substantial andmarked improvement over the controls (untreated product) resulted. Thismininum amount showed a definite retarding action on the mold orbacteria organism as the case might be. In fact, the invention hasproven effective in the retardation of said organisms which attack foodproducts or products of an organic character which support said mold orfungus growth and bacteria.

I claim:

1. A bacteriostatic and fungicidal solution for retarding decompositionof food wherein maleic acid, boric acid and sodium benzoate,respectively present in the proportions as between the components of 3.5to 9 parts, 1 to 4 parts, 4 to 8 parts, and not more than 32,000 partsof water, con- 17 tribute an effective portion of the preservativeresult.

2. A .bacteriostatic and fungicidal solution for retarding decompositionof food wherein maleic acid, boric acid and sodiumbenzoate,-respectively present in the proportions as between thecomponents of 7.5 parts, 25 parts, 6.0 parts, and not more than 32,000parts of water, contribute an effective portion of the preservativeresult.

3. The method of retarding decomposition of food comprising treatingfood with a bacteriostatic and fungicidal solution formed of maleicacid, boric acid and sodium benzoate dissolved in water in the.proportion of 3.5 to 9 parts of maleic acid, 1 to 4 parts of boric acidand 4 to 8 parts of sodium benzoate in not .more than 32,000 partsof'water.

4. The method of .retarding decomposition of food comprising treatingfood with ice prepared fromqa bacteriostatic .and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate dissolved in water.in the proportions of 3.5 to 9 parts of maleic acid, 1 to 4 parts ofboric acid and 4 to 8 parts of sodium benzoate in not more than 32,000parts of water.

.5. The method of retarding decomposition of food comprising treatingfood with a bacteriostatic and fungicidal solution formed of maleicacid, boric acid and sodium benzoate dissolved in water in the followingproportions, 7.5 parts of maleic acid, 2.5 parts boric acid, and 6.0parts of sodium benzoate in not more than 32,000 parts of water.

6. The method of retarding decomposition of food comprising treatingfood'with ice prepared from a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate dissolved in Waterin the following proportions, 7.5 parts of maleic acid, 2.5 parts boricacid, andfii) parts of sodium benzoate in not more than 32,000 parts :ofwater.

7. The methodof retarding decomposition 0 food comprising treating foodwith ice prepared from a bacteriostatic and fungicidal solution formedof maleic acid, boric acid and sodium benzoate dissolved in water in theproportion of 3.5 t0'9 parts of maleic acid, 1 to 4 parts of boric acidand 4 to 8 parts of sodium benzoate'in not more than 32,000 parts ofwater, and then permitting the ice to melt gradually in contact wit thefood.

'8. The method of retarding decomposition of food comprising treatingfood with ice .prepared from a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate dissolved inwaterin the following proportions, 75 parts of maleic acid, 2.5 parts ofboric acid, and 6.0 parts of sodium benzoate in not'more "than 32,000parts of water, and then permitting the ice to melt gradually in contactWith the food.

9. The method of retarding decomposition of vegetables comprisingtreating vegetables with a bacteriostatic and fungicidal solution formedof maleic acid, boric acid and sodium benzoate dissolved'in water in theproportions of 3.5 to 9 parts of maleic acid, 1 to 4 parts of boric acidand '4 to' 8 parts of sodium benzoate in not more than 32,000 parts ofwater.

.10. The method of retarding decomposition of vegetables comprisingtreating vegetables with ice prepared from a bacteriostatic andfungicidal solution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the proportionsof 3.5 to 9 parts ofmaleic acid, 1 to '4 parts 18 of boric acid and 4 to 8 parts of sodiumbenzoate in not more than 32,000 parts of water.

11. The method of retarding decomposition of vegetables comprisingtreating vegetables with a bacteriostatic and fungicidal solution formedof maleic acid, boric acid and sodium benzoate dissolved in water in thefollowing proportions, 7.5 parts of maleic acid, 2.5 parts boric acid,and 6.0 parts of sodium benzoate in not more than 32,000 parts of water.

12. The method of retarding decomposition of vegetables comprisingtreating vegetables with ice prepared from abacteriostatic andfungicidal solution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the following proportions, 7.5 parts ofmaleic acid, 2.5 parts boric acid, and 6.0 parts of sodium benzoate innot more than 32,000 parts of water.

13. The method of retarding decomposition of vegetables comprisingtreating vegetables with ice prepared from a, bacteriostatic andfungicidal solution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the -pro portion of 3.5 :to 9 parts ofmaleic acid, 1 to 4 parts of boric acid and 4 to 8 parts of sodiumbenzoate in not more than 32,000 parts of water and then permitting theice to melt gradually in contact with the vegetables.

14. The method of retarding decomposition of vegetables comprisingtreating vegetables with ice prepared from a bacteriostatic andfungicidal solution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the following proportions, 7 .5 parts ofmaleic acid, 2.5 parts boric acid, and 6.0 parts of sodium benzoate innot more than 32,000 parts of Water, and then permitting the ice to meltgradually in contact with the vegetables.

15. The method of retarding decomposition of fish comprising treatingfish with a bacteriostatic and fungicidal solution formed of maleicacid, boric acid and sodium benzoate dissolved in water in theproportions of 3.5 to 9 parts of maleic acid, 1 to 4 parts of boric acidand 4 to 8 parts of sodium benzoate in not more than 32,000 parts ofWater.

16. The method of retarding decomposition of fish comprising treatingfish with ice prepared from a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate' dissolved inWater in the proportions of 3.5 to-9 parts of maleic acid, 1 to 4 partsof boric acid and 4 to 8 parts of sodium benzoate in not more than32,000 parts of water.

17. The method of retarding decomposition of fish comprising treatingfish with a bacteriostatic and fungicidal solution formed of maleicacid, boric acid and sodium benzoate dissolved in water in the followingproportions, 7.5 parts of maleic acid, 2.5 parts boric acid, and 6.0parts of sodium benzoate in not more than 32,000 parts of water.

18. The method of retarding decomposition of fish comprising treatingfish with ice prepared from a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate dissolved in waterin the following proportions, 7.5 parts of maleic acid, 2.5 parts boricacid, and 6.0 parts of sodium benzoate in not more than 32,000 parts ofwater.

19. The method of retarding decomposition of fish comprising treatingfish with ice prepared from a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate dissolved in waterin the proportions of 3.5 to 9-parts of maleic acid, 1 to 4 parts ofboric 19 acid and 4 to 8 parts of sodium benzoate in not more than32,000 parts of water and then permitting the ice to melt gradually incontact with the fish.

20. The method of retarding decomposition of fish comprising treatingfish with ice prepared from a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium enzoate dissolved in waterin the following proportions, '7.5 parts of maleic acid, 2.5 parts boricacid, and 6.0 parts of sodium benzoate in not more than 32,000 parts ofwater, and then permitting the ice to melt gradually in contact with thefish.

21. The method of retarding decomposition of shell fish comprisingtreating shell fish with a bacteriostatic and fungicidal solution formedof maleic acid, boric acid and sodium benzoate dissolved in water in theproportions of 3.5 to 0 parts of maleic acid, 1 to 4 parts of boric acidand 4 to 8 parts of sodium benzoate in not more than 32,000 parts ofwater.

22. The method of retarding decomposition of shell fish comprisingtreating shell fish with ice prepared from a bacteriostatic andfungicidal solution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the proportions of 3.5 to 9 parts ofmaleic acid, 1 to 4 parts of boric acid and 4 to 8 parts of sodiumbenzoate in not more than 32,000 parts of water.

23.'Tne method of retarding decomposition of shell fish comprisingtreating shell fish with a bacteriostatic and fungicidal solution formedof maleic acid, boric acid and sodium benzoate dissolved in water in thefollowing proportions, 7.5 parts of maleic acid, 2.5 parts boric acid,and 6.0 parts of sodium benzoate in not more than 32,000 parts of water.

24. The method of retarding decomposition of shell fish comprisingtreating shell fish with ice prepared from a bacteriostatic andfungicidal sosolution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the proportions of 3.5 to 9 parts ofmaleic acid, 1 to 4 parts of boric acid and 4 to 8 parts of sodiumbenzoate in not more than 32,000 parts of water and then permitting theice to melt gradually in contact with the shell fish.

25. The method of retarding decomposition of shell fish comprisingtreating shell fish with ice prepared from a bateriostatic andfungicidal so lution formed of maleic acid, boric acid and sodiumbenzoate dissolved in water in the following proportions, 7.5 parts ofmaleic acid, 2.5 parts boric acid, and 6.0 parts of sodium benzoate innot more than 32,000 parts of water, and then permitting the ice to meltgradually in contact with the shell fish.

27. The method of retarding decomposition of fruit juices comprisingdissolving in said fruit juices maleic acid, boric acid and sodiumbenzoate, said components being present by weight. in the proportions of3.5 to 9 parts of maleic acid, 1 to 4 parts of boric acid, and 4 to 8parts of sodium benzoate in not more than 32,000 parts of juice.

28. The method of retarding decomposition of 20 fruit juices comprisingdissolving in said juices maleic acid, boric acid and sodium benzoate,said components being present by weight, in the following proportions,7.5 parts of maleic acid, 2.5 parts of boric acid, and 6.0 parts ofsodium benzoate in not more than 32,000 parts of juice.

29. The method of retarding decomposition of citrus products comprisingtreating citrus products with a bacteriostatic and fungicidal solutionformed of maleic acid, boric acid and sodium benzoate dissolved in waterin the proportions of 3.5 to 9 parts of maleic acid, 1 to 4 parts ofboric acid, and 4 to 8 parts of sodium benzoate in not more than 32,000parts of water.

30. The method of retardin decomposition of citrus products comprisingtreating citrus products with a bacteriostatic and fungicidal solutionformed a maleic acid, boric acid and sodium benzoate dissolved in waterin the following proportions, '7.5 parts of maleic acid, 2.5 parts ofboric acid, and 6.0 parts of sodium benzoate in not more than 3 ,000parts of water.

31. The method of retarding decomposition of fruit juices comprisingdisSOlVing in said fruit juices maleic acid and sodium benzoate, saidcomponents being present by weight not less than 3.5' parts of maleicacid, not less than 4 parts of sodium benzoate, and not more than 32,000parts of said juices.

32. The method of retarding decomposition of fruit juices comprisingdissolving in said fruit juices maleic acid and sodium benzoate, saidcomponents being present by weight in the proportions of 3.5 parts to 9parts of maleic acid, 4 parts to 8 parts of sodium benzoate, and notmore than 32,000 parts of said juices.

33. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein maleic acid and sodium benzoateare present respectively in the proportions as between the components of3.5 parts to 9 parts and 4 parts to 8 parts to be dissolved in not morethan 32,000 parts of water.

34. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein maleic acid and boric acid arepresent respectively in the proportions as between the components of 3.5parts to 9 parts and 1 part to 4 parts to be dissolved in not more than32,000 parts of water.

35. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein maleic acid, sodium benzoate andboric acid are present respectively in the proportions as between thecomponents of 3.5 parts to 9 parts, 4 parts to 8 parts, and 1 part to 4parts to be dissolved in not more than 32,000 parts of water.

36. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein maleic acid and sodium benzoateare present respectively in the proportions as between the components of7.5 parts and 6 parts to be dissolved in not more than 32,000 parts ofwater.

37. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein maleic acid and boric acid arepresent respectively in the proportions as between the components of 7.5parts and 2.5 parts to be dissolved in not more than 32,000 parts ofwater.

38. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein maleic acid, sodium benzoate andboric acid are present respectively in-the proportions as between thecomponents of 7.5 parts, 6 parts, and 2.5 parts to be dissolved in notmore than 32,000 parts of water.

39. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein are present by weight not lessthan 3.5 parts of maleic acid, not less than 4 parts of sodium benzoate,and not more than 32,000 parts of water, and which contribute aneffective portion of the preservative result.

40. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein are present by weight not lessthan 3.5 parts of maleic acid, not less than 1 part of boric acid, andnot more than 32,000 parts of water, and which contribute an effectiveportion of the preservative result.

41. As a bacteriostatic and fungicidal article of manufacture forretarding organic decomposition wherein are present by weight not lessthan 3.5 parts by maleic acid, not less than 1.0 parts of boric acid,not less than 4 parts of sodium benzoate, and not more than 32,000 partsof water, and which contribute an effective portion of the preservativeresult.

42. A bacteriostatic and fungicidal solution for retarding decompositionof food wherein maleic acid and sodium benzoate are present respectivelyin the proportions as between the components of 3.5 parts to 9 parts and4 parts to 8 parts, and not more than 32,000 parts of water and whichcontribute an effective portion of the preservative result.

43. The method of retarding decomposition of food comprising treatingfood with a bacteriostatic and fungicidal solution wherein are presentmaleic acid and sodium benzoate dissolved in water in the proportion of3.5 parts to 9 parts of maleic acid and 4 parts to 8 parts of sodiumbenzoate in not more than 32,000 parts of water.

44. The method of retarding decomposition of vegetables comprisingtreating vegetables with a bacteriostatic and fungicidal solutionwherein are present by weight maleic acid 3.5 parts to 9 parts, sodiumbenzoate 4 parts to 8 parts, and not more than 32,000 parts of water.

45. The method of retarding decomposition of fish comprising treatingfish with a bacteriostatic and fungicidal solution wherein are presentby weight maleic acid 3.5 parts to 9 parts, sodium benzoate 4 parts to 8parts, and not more than 32,000 parts of water.

46. The method of retarding decomposition of shell fish comprisingtreating shell fish with a bacteriostatic and fungicidal solutionwherein are present by weight maleic acid 3.5 parts to 9 parts, sodiumbenzoate 4 parts to 8 parts, and not more than 32,000 parts of water.

47. The method of retarding decomposition of citrus products comprisingtreating citrus products with a bacteriostatic and fungicidal solutionwherein are present by weight maleic acid 3.5 parts to 9 parts, sodiumbenzoate 4 parts to 8 parts, and not more than 32,000 parts of water.

48. The method of retarding decomposition of fish comprising treatingfish with a bacteriostatic and fungicidal solution wherein are presentby weight not less than 3.5 parts of maleic acid, not less than 4 partsof sodium benzoate, and not more than 32,000 parts of water, and whichcontribute an effective portion of the preservative result.

49. The method of retarding decomposition of vegetables comprisingtreating vegetables with a bacteriostatic and fungicidal solutionwherein are present by weight not less than 3.5 parts of maleic acid,not less than 4 parts of sodium benzoate, and not more than 32,000 partsof water, and which contribute an effective portion of the preservativeresult.

50. The method of retarding decomposition of shell fish comprisingtreating shell fish with a bacteriostatic and fungicidal solutionwherein are present by weight not less than 3.5 parts of maleic acid,not less than 4 parts of sodium benzoate, and not more than 32,000 partsof water, and which contribute an effective portion of the preservativeresult.

51. The method of retarding decomposition of citrus products comprisingtreating citrus products with a bacteriostatic and fungicidal solutionwherein are present by weight not less than 3.5 parts of maleic acid,not less than 4 parts of sodium benzoate, and not more than 32,000 partsof water, and which contribute an effective portion of the preservativeresult.

52. As an article of manufacture the composition of matter consisting of3.5 to 9 parts of maleic acid, 1 to 4 parts of boric acid and 4 to 8parts of sodium benzoate to be dissolved in not more than 32,000 partsof water.

53. As an article of manufacture the composition of matter comprisingnot less than 3.5 parts of maleic acid and not less than one part ofboric acid and not less than 4 parts of sodium benzoate to be dissolvedin not more than 32,000 parts of water.

54. As an article of manufacture the composition of matter comprisingnot less than 3.5 parts of maleic acid and not less than 4 parts ofsodium benzoate to be dissolved in not more than 32,000 parts of water.

55. As an article of manufacture the composition of matter comprisingnot less than 3.5 parts of maleic acid and not less than one part ofboric acid to be dissolved in not more than 32,000 parts of water.

56. As an article of manufacture the composition of matter consisting ofnot less than 3.5 parts of maleic acid and not less than 4 parts ofsodium benzoate to be dissolved in not more than 32,000 parts of water.

LAWRENCE FRANDSEN.

REFERENCES CITED The following references are of record in the file ofthis patent:

UNITED STATES PATENTS Number Name Date 987,868 Ellis Mar. 28, 19111,635,461 Cramer July 12, 1927 1,898,363 Greenbank Feb. 21, 19332,159,986 Gray et a1 May 30, 1939 FOREIGN PATENTS Number Country Date12,839 Great Britain 1911

1. A BACTERIOSTIC AND FUNGICIDAL SOLUTION FOR RETARDING DECOMPOSITION OFFOOD WHEREIN MALEIC ACID, BORIC ACID AND SODIUM BENZOATE, RESPECTIVELYPRESENT IN THE PROPORTIONS AS BETWEEN THE COMPONENTS OF 3.5 TO 9 PARTS,1 TO 4 PARTS, 4 TO 8 PARTS, AND NOT MORE THAN 32,000 PARTS OF WATER,CONTRIBUTE AN EFFECTIVE PORTION OF THE PRESERVATIVE RESULT.